Vegan Hot Dogs

You can watch the video in the post for visual instructions.
Lentils and rice: Cook the dry brown lentils until tender, drain very well, and let cool. Cook the rice (I used Jasmine rice) until tender but not mushy. Drain very well and let cool. The 45 g dry rice should yield 100 g cooked rice, and 50 g dry lentils should yield 110 g cooked lentils.
Blend: Add the chickpeas, cooked lentils, cooked rice, chickpea flour, nutritional yeast, all spices, psyllium husk, tomato paste, mustard, tamari, water, and vinegar to a food processor.
Process until the mixture is thick, cohesive, and mostly smooth but still has a little texture. Add a small amount of additional water only if necessary. The mixture should be firm enough to shape and should not be wet or runny.
Shape: Divide the mixture into 7–8 portions and shape each portion into a sausage.
Steam: Wrap each sausage in parchment paper and steam for 10–15 minutes.
Allow the sausages to cool completely before unwrapping.
Pan-fry: Heat a little oil in a skillet and pan-fry the sausages until lightly browned on all sides. Assemble with hot dog buns (I use homemade gluten-free) and veggies, drizzle with ketchup and mustard, and enjoy!